Title: Soft Corn Pudding And Greens
Categories: Vegtime3
Yield: 8 servings

1 tb Olive oil
1/2 lb Collard greens with tough
-stems removed
And leaves coarsely shredded
1 Clove garlic; minced
4 c Low-fat milk; rice milk or
-soy milk
1 c Fresh or frozen corn kernels
1 1/3 c Fine yellow cornmeal
1 lg Egg; lightly beaten
1 c Shredded low-fat
Extra-sharp cheddar cheese
1 tb Chopped fresh sage
1/2 ts Hot pepper sauce or to taste
1/4 ts Grated nutmeg

8 SERVINGS OVO-LACTO

This creamy pudding recipe uses two American favorites: collard greens and
cornmeal. While the egg lightens and enriches the dish, it isn't absolutely
necessary; feel free to leave it out or substitute 2 egg whites.

In large saucepan, heat oil over medium-high heat. Add collard greens,
cover and cook until wilted, about 2 minutes. Uncover pan, add garlic and
cook, stirring often, 2 minutes longer. Transfer greens to plate and set
aside.

Add milk and corn to pan and bring mixture to a boil over medium-high heat.
Reduce heat to medium-low and slowly whisk in cornmeal. Cook, whisking
constantly to break up any lumps, about 2 minutes. Add egg and whisk well.
Cook, whisking constantly, until thickened, about 2 minutes. Stir in
cheese, sage, hot pepper sauce, nutmeg and reserved collard greens and
whisk until cheese melts. Serve immediately.

PER SERVING: 230 CAL.; 17G PROT.; 6G TOTAL FAT (3G SAT. FAT); 28G CARB.;
36MG CHOL.; 184MG SOD.; 4G FIBER.

Recipe by: Vegetarian Times Magazine, February 1998, page 54

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